Ingredients
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3 tablespoons olive oil
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1/2 cup white wine
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1 tablespoon dried onion flakes
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1 lemon, zested
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon ground sage
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1/4 teaspoon dried marjoram
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1/2 teaspoon salt
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1/8 teaspoon hot pepper sauce
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2 chicken breast halves, bone-in with skin
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1/2 teaspoon ground black pepper
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1 fresh garlic clove
Instructions
- Preheat oven to 425 degrees.
- In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
- NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
- Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
- Put the chicken breasts in sauce, and turn several times to coat thoroughly.
- Place skin side down (breast down) in a shallow baking dish and cover with foil.
- Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
- Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
- Serve the chicken some of the pan juices as a sauce.